Diversity of non-starter lactic acid bacteria in autochthonous dairy products from Western Balkan Countries-technological and probiotic properties
A Terzić-Vidojević, K Veljović, M Tolinački… - Food Research …, 2020 - Elsevier
The aim of this review was to summarize the data regarding diversity of non-starter lactic
acid bacteria (NSLAB) isolated from various artisanal dairy products manufactured in …
acid bacteria (NSLAB) isolated from various artisanal dairy products manufactured in …
Isolation and Identification of Lactococcus lactis and Weissella cibaria Strains from Fermented Beetroot and an Investigation of Their Properties as Potential Starter …
The presence of certain microorganisms in dairy products or silage is highly desirable.
Among them are probiotic strains of lactic acid bacteria (LAB), which show many beneficial …
Among them are probiotic strains of lactic acid bacteria (LAB), which show many beneficial …
[HTML][HTML] Brazilian artisanal cheeses are rich and diverse sources of nonstarter lactic acid bacteria regarding technological, biopreservative, and safety properties …
LP Margalho, MDE Feliciano, CE Silva, JS Abreu… - Journal of Dairy …, 2020 - Elsevier
In this study a total of 220 isolates of lactic acid bacteria (LAB) recovered from 10 types of
Brazilian artisanal cheeses marketed in 4 main regions of Brazil were evaluated regarding …
Brazilian artisanal cheeses marketed in 4 main regions of Brazil were evaluated regarding …
Challenges in Evaluating Quality of the Serbian Traditional Dairy Product Kajmak
Kajmak, a traditional Serbian dairy product, is a top, crust layer of milk containing a high
amount of aggregated milk fat and proteins, formed during long cooling of boiled milk. Due …
amount of aggregated milk fat and proteins, formed during long cooling of boiled milk. Due …
Microbiological Assessment of Dairy Products Produced by Small-Scale Dairy Producers in Serbia
The microbiological quality of dairy products from small-scale producers in Serbia was
analysed. A total of 302 dairy products [raw (n= 111) and pasteurized milk cheeses (n= 79) …
analysed. A total of 302 dairy products [raw (n= 111) and pasteurized milk cheeses (n= 79) …
Probiotic properties and safety assessment of lactic acid bacteria isolated from kajmak.
J Rajković, N Joković - Biologica Nyssana, 2015 - search.ebscohost.com
One hundred forty-one strains of lactic acid bacteria (LAB) were tested for probiotic features
such as antimicrobial activities, autoaggregation ability, hydrophobicity of bacterial cell walls …
such as antimicrobial activities, autoaggregation ability, hydrophobicity of bacterial cell walls …
The hygienic assessment of dairy products' selling places at open markets
Small scale dairy producers, who are often also the sellers of dairy products, are the ones
responsible for ensuring food safety conditions all throughout the food distribution chain …
responsible for ensuring food safety conditions all throughout the food distribution chain …
Tereyağı Örneklerinden Laktik Asit Bakterilerinin İzolasyonu, Karakterizasyonu ve Bazı Endüstriyel Özelliklerinin Belirlenmesi
GB Kılıç, H Kaçar, S Özkan, S Ballı, E Sönmez… - Mehmet Akif Ersoy … - dergipark.org.tr
Bu araştırmada Burdur, Afyon ve Antalya illerinde halk pazarlarından toplanan 20 adet
tereyağı örneğinden izole edilen laktik asit bakterilerinin, endüstriyel tereyağı üretimi için …
tereyağı örneğinden izole edilen laktik asit bakterilerinin, endüstriyel tereyağı üretimi için …
[PDF][PDF] Rafi nska, K.; Pomastowski, P.; et al. Isolation and Identification of Lactococcus lactis and Weissella cibaria Strains from Fermented Beetroot and an …
E Maslak, M Złoch, A Arendowski, M Sugajski… - 2022 - academia.edu
The presence of certain microorganisms in dairy products or silage is highly desirable.
Among them are probiotic strains of lactic acid bacteria (LAB), which show many beneficial …
Among them are probiotic strains of lactic acid bacteria (LAB), which show many beneficial …